Monkfish, also known as anglerfish or lotte, is not the same as Chilean sea bass. While both are popular types of fish, they are actually distinctly different species.
Monkfish, scientifically known as Lophius americanus, is a species of anglerfish found in the North Atlantic Ocean. It has a unique appearance with a large, broad head and a wide mouth filled with sharp teeth. Monkfish are bottom-dwelling fish and are commonly found in sandy or muddy areas. They have a firm, white flesh that is often compared to the texture of lobster or scallops. Monkfish is known for its rich and flavorful taste, making it a popular choice in seafood dishes.
On the other hand, Chilean sea bass, scientifically known as Dissostichus eleginoides, is a species of fish found in the southern ocean waters near Antarctica. It is a deep-sea fish known for its high oil content and rich, buttery flavor. The flesh of Chilean sea bass is white and delicate, and it is prized by many for its unique taste and texture.
While both monkfish and Chilean sea bass are highly regarded for their culinary qualities, they are distinct species with their own characteristics and habitats. It is important to note that the name “Chilean sea bass” is actually a marketing term coined in the 1970s to make the fish more appealing to consumers. The original name of this fish is Patagonian toothfish, which doesn’t sound as appetizing. The name change helped to increase its popularity and demand in the seafood market.
Monkfish and Chilean sea bass are not the same fish. They belong to different species, have different habitats, and offer different flavors and textures. It is always important to be aware of the specific species of fish you are consuming to ensure you are getting the desired taste and quality.